Got leftovers?

I give you:  TURKEY AND SAUSAGE GUMBO

Okay, for those of you still with a few niblets of turkey and two cups of gravy in your fridge, try this recipe.  It's delicious and better yet, you don't even know you are finishing another round of turkey.

This recipe is modified from my favorite cajun cookbook.

1 large onion, chopped

1 green bell pepper, chopped

2 stalks celery, chopped

5 cloves garlic, minced

1 c. sliced okra, fresh or frozen

1/2 (60z.) can tomato paste

1 Tbsp. worcestershire sauce

2 tsp. Creole seasoning

1/2 lb. smoked sausage

2-3 c. chopped turkey meat

2-3 cups leftover turkey gravy, thinned a bit with water or chicken stock

In a skillet over medium high heat, add 2 Tsp. oil.  When oil is hot, add onion, celery, garlic and green pepper.  Let cook until onion is transparent.  Add the okra.  (If you are using frozen, rinse and drain the okra until thawed.)  Let this cook until the okra starts to make a thickness to the vegetable mixture.  About 10 minutes.  Add the meats, tomato paste, turkey gravy, worcestershire sauce and creole seasoning; combine.  If you sauce is too thick, thin with water or stock depending on saltiness.  

Serve over white rice and garnish with 2 chopped green onions, if desired.

TIPS:  I have modified this recipe by cutting the sausage and okra, worcestershire sauce in half and omitting a fresh tomato.  I also did not need to make a roux because my gravy was already thick.  The recipe is on pg. 40 of the cookbook.

Happy Thanksgiving!